Homemade hot cocoa is in a category all by itself, and once you try this rich, vanilla-infused version developed by cookbook author Tracey Seaman, you’ll find just how much is missing from the store-bought variety. Use the highest-quality chocolate and vanilla you can find—Valrhona, Lindt, and Ghirardelli are all great options. And if you really love the delicate warm notes of vanilla, go ahead and use the full bean. Turn this decadent treat into an edible gift with decorative canisters, crocks, jars, or even cellophane bags, then trim your presents in festive ribbon and attach gift tags with the serving directions.
Recipe information
Yield
makes 10 cups mix, serving 24 to 32
Ingredients
Preparation
make mix
Step 1
Place the sugar in a large bowl. Split the vanilla bean in half lengthwise, scrape the seeds into the sugar, and add the pod. Work the seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
Step 2
In food processor fitted with the metal blade, process the chocolates until finely ground, using 4-second pulses. (Process in 2 batches if necessary.)
Step 3
Remove the pod from the sugar. Add the ground chocolate and cocoa powder to the sugar and whisk to blend. Store mix airtight at room temperature for up to 6 months.
to serve
Step 4
For each serving, heat 8 ounces milk in a small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup of the mix. Serve with unsweetened softly whipped cream or marshmallows.
cook’s note
Step 5
Save the other half of the VANILLA BEAN for another use, such as a second batch of vanilla sugar, which keeps indefinitely and can be used in baking, coffee, or simply to sprinkle on fruit or waffles.
Step 6
The DUTCH-PROCESSED COCOA has been treated with an alkaline solution, which gives it a darker color and less bitter flavor and makes it dissolve more easily. Dröste is a good brand.
